I was a bit surprised to see a year-old environmental health officer's report on the Fat Duck on the Guardian's front page last Monday. The piece said that the health officer had concerns about some of our cooking practices, though it concluded that they were eventually deemed satisfactory. That's not much of a story, but it did raise some thoughts about the problems inherent in developing techniques so new to professional kitchens that it takes time for health inspectors to keep up.

So, to lay the matter to rest, here are just a few of the procedures that our kitchen goes through routinely:

The core temperature of meat is recorded throughout cooking, and the data logged by computer. Likewise, we use thermocouples to register high and low water temperatures all day, every day, even through the night.

Thermometers are routinely tested and calibrated, and thermocouples regularly serviced.

Every meat cooking process has been run past Reading University's microbiological department, to highlight any potential bacterial growth.

We employ a hygiene consultant who conducts a range of tasks, from sending samples of food for random testing to ongoing hygiene training.

Chopping boards are colour-coded to avoid cross-contamination and are sterilised daily. We're equally fastidious about the storage of refrigerated produce to avoid cross-contamination. Fridge temperatures are logged, and seals checked, daily.

What's more, we constantly review our procedures to see if they can be improved. It's sound practice for every profession.